Loaded Potato Salad with Baked Russets, Bacon and Cheddar (Print-Friendly Version)
Baked russet potatoes form a crumbly base for this chilled salad with bacon, Cheddar, mayonnaise and sour cream. Vinegar seasons the warm potato pieces before the dairy dressing is added. Build cooling time into the plan; a tray of freshly baked potatoes is not ready for immediate cold salad assembly.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Potatoes
01 -
4 pounds russet potatoes
02 -
1-2 tablespoons olive oil
→ Seasoning
03 -
3 tablespoons apple cider vinegar
04 -
1 teaspoon kosher salt
05 -
1 teaspoon freshly ground black pepper
→ Dressing
06 -
1 cup mayonnaise
07 -
¾ cup sour cream or Greek yogurt
→ Toppings
08 -
12 ounces bacon, cooked, cooled, and chopped
09 -
6 green onions, chopped
10 -
1 ½ cups medium cheddar cheese, shredded
# How to Make It:
01 -
Heat the oven to 400°F.
02 -
Scrub and dry potatoes, pierce each several times, coat lightly with the listed oil and bake about 50–60 minutes or longer until a skewer enters easily.
03 -
When safe to handle, peel and cut into one-inch pieces, sprinkle with measured vinegar and spread in shallow containers for prompt refrigeration rather than prolonged counter cooling.
04 -
Cook bacon until crisp, drain and chill if it will not be used immediately.
05 -
Mix mayonnaise and sour cream, considering the listed salt as a total seasoning allowance and adding pepper to taste.
06 -
Once potatoes are cool, gently fold in dressing, bacon, green onion and Cheddar, reserving some bacon separately if desired.
07 -
Refrigerate about three hours or overnight, serve cold and keep leftovers within the normal three-to-four-day refrigerated window.
# Extra Suggestions:
01 -
The supplied method cooks the potatoes whole and peels them afterward.